There is something oddly alien and organic about beech mushrooms that just makes them pop in photos. As an added benefit, they also taste really good, and you can usually pick up a bunch from your local Asian grocery store. Cut of the base where they are all connected and treat them like ordinary mushrooms after that. This sandwich brings out the best of the mushrooms, because they are so prominent compared to the other ingredients. We opted for a brief sautéing with olive oil and thyme.
We’re not sure this is a classic Danish open faced sandwich in the sense that the toppings are a bit untraditional. Fried sage and Dukkah? That’s not what you would typically see in a Danish sandwich shop. But the concept is very typical: Meatball sandwiches are seen everywhere and classic toppings includes sweet pickles, lettuce and mushrooms. We just improvised on the theme, adding a bit of San Diego flair…
When I was a kid, one of my absolute favorite things about visiting our summer cottage in Sweden was the prospect of Swedish meatballs. Not just any Swedish meatballs, but a specific brand. We would always stop on the way to the house to get provisions at the local grocery store chain, and I remember running down the aisles to find the meatballs. My mother would cook them on a frying pan until they were quite dark, but not really burned. She would use lots of butter (where we use olive oil), and we would all sit and munch on meatballs and mashed potatoes while the house warmed up. Good times!
So, it was with great surprise I found one day these very same meatballs were being sold in the local Ikea in San Diego. What are the odds! Celebrating my Swedish childhood, I decided to create a Swamerican (Swedish-American) sandwich. I still prefer the meatballs without condiments – just by themselves, but as sandwiches come, this wasn’t half bad at all !